Artichoke Walnut Pesto Crostini Recipe

Looking for an easy Artichoke Walnut Pesto Crostini recipe? Learn how to make Artichoke Walnut Pesto Crostini using healthy ingredients.


Submitted by eringlenway

Makes 6 servings



The pesto can be made in advance and kept frozen for up to 1 month or refrigerated for 2 or 3 days. Thaw and mix well before serving

Recipe Ingredients for Artichoke Walnut Pesto Crostini

8 oz marinated, artichoke hearts drained
1 oz Parsley
1/2 cup walnuts, toasted
3 cloves garlic
2 tablespoon lemon juice
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/4 cup water
1 slice bread

Recipe Directions for Artichoke Walnut Pesto Crostini

  1. Preheat oven 425 degrees

  2. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, 1/4 cup oil, and water combined.

  3. Place bread slices on a large baking tray and drizzle lightly with the oil. Bake 5 to 8 minutes or until lightly browned

  4. Spread pesto on warm or cooled crostini and transfer to serving platter

Categories

Appetizers

Nutrition Facts
Serving Size 80.5g
Amount Per Serving
Calories
157
Calories from Fat
132
% Daily Value*
Total Fat
14.7g
23%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
245mg
10%
Potassium
70mg
2%
Total Carbohydrates
4.8g
2%
Dietary Fiber
1.8g
7%
Sugars
0.3g
Protein
3.3g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • No cholesterol
  • Very low in sugar
  • High in manganese
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